Fast Food: 10-Minute White Bean Chili Recipe

Friday, March 4, 2011

If someone figured out a way to package and sell time, I would be first in line to buy it. But, since it’s not currently on the market, I do what I can to speed up my cooking process—so I can spend more time enjoying food with the fam. In fact, I’m obsessed with perfecting the art of fast-food, healthy cooking.

So when Kenmore Live Studios asked me to share a recipe on their show, I knew my 10-Minute White Bean Chili would a. be quick and easy to demonstrate, and b. go over well with the crowd…judging from my picky kids’ perspectives, that is!

Packed with flavor thanks to the green chiles and cumin, this protein-rich meal is one of our household favorites. And using quality ingredients is what sets it apart from conventional “fast food.” One of my secrets: antibiotic- and hormone-free chicken from Nature’s Rancher. It’s one of the few pre-grilled chicken options that are actually healthy, with no potentially toxic ingredients headed to my kids’ tummies.

Check out the video demo, then scroll down for the recipe and enjoy!


Beth’s 10-Minute White Bean Chili
Serves 4-6

Ingredients:

  • 3 15-ounce cans organic white beans, drained
  • 6 cups organic chicken broth
  • 2 medium onions, peeled and diced (divide in half)
  • 2 Tb. olive oil
  • 1 1/2 pound organic boneless, skinless chicken breasts, cut into 1/4-inch cubes
  • 2 4-ounce cans whole green chiles
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 1/2 tsp. crushed dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper

Directions:
Place beans, chicken broth and half the onions in a large pot; bring to a boil. Reduce heat and simmer.

Heat a large skillet over medium-high heat. Add oil and, when hot but not smoking, add onions and sauté until tender a couple of minutes. Stir in chicken and sauté for 5 minutes, stirring frequently, until chicken is thoroughly cooked.

Add green chiles, garlic, cumin, oregano and red pepper flakes and stir until well combined. Transfer mixture to bean pot and season with salt and pepper. Return to a boil, reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock, if needed.

Serve warm, garnished with sour cream, cheddar cheese and salsa, if desired.

*Have you got speedy, healthy recipes to share? Please send ‘em my way!